SOUTHWESTERN SWEET POTATO
Prep Time: 10 min
Cook Time: 15 min
Well let me tell you about these little ol sweet potatos! They just got a whole lot sweeter! Meaning, with all the goodies thrown on top of them…..you have a great meal with a Mexican feel!
I recommend adding all the garnish, heck maybe even some avocado and you have yourself the complete meal!
This can be had for dinner or lunch and even with a side of spanish rice? YES!
INGREDIENTS
4 medium sweet potatoes
Pepper Salsa
1 tablespoon olive oil
1 cup diced colorful bell peppers (use at least 2 colors; I used finely diced green, yellow, red and orange pepper)
1 tablespoon garlic, minced
1/2 can (7oz) no-salt added black beans, drained
1/3 cup frozen corn, thawed
sea salt & pepper to taste
1 cup onion, chopped
1lb 95% lean ground turkey
1 1/2 cups red enchilada sauce
Garnish
cilantro
jalapeño
fresh avocado
lime
light sour cream
DIRECTIONS
Set oven to 420F.
Pierce a few holes in the sweet potatoes using a fork or knife, then place them on a baking sheet lined with parchment paper. Bake them in the oven for about 45 minutes , or until they can be easily pierced with a fork. For best results, wrap them in nonstick foil.
Set a nonstick pan on medium heat. Once hot, add olive oil, bell peppers and garlic. Sauté for about 3 minutes, then add in black beans. Toss everything together before adding corn, then season to taste with sea salt & pepper. Set side.
In the same skillet, add onion and cook until brown and translucent. Add the ground meat and chop it up finely as it cooks. When almost cooked, add in the enchilada sauce and bring to a light simmer, then reduce the heat. Season to taste with sea salt & pepper and allow it to simmer for a few more minutes on low heat.
Place everything in the sweet potato and let’s EAT!
MACROS
Serving size: 1 sweet potato
Calories per serving 580
Fat per serving 14g
Protein per serving 35g
Carbohydrate per serving 50g
Fiber per serving 14g
Sodium per serving 355